Our lemon balm has gone mad in the garden, we now have so much of it that I’ve been looking for ways to use it other than brewing tea. This recipe is from my absolute favourite medicinal herb book The Lost Book of Herbal Remedies.
Lemon balm was traditionally used to treat colic and so soothe an upset stomach which makes this tincture particularly handy as all you have to do is add the drops to water and drink it to soothe the digestive tract. It also helps calm the nervous system and liver and aids sleep.
How To Make Lemon Balm Tincture
Ingredients:
500ml jar with a tight-fitting lid
80 proof or higher vodka or another alcoholic beverage
Lemon balm (wash and dry the leaves and crush them lightly)
Directions:
Fill the jar 3/4 full with leaves and pour in the vodka, filling the jar completely. Cap and store in a cool, dark place, shaking periodically. After 4 to 6 weeks, strain and label.
To use drop 15 – 20 drops of tincture into a glass of water.
Find out about the many medicinal benefits of Lemon Balm here.
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